Paulo woke up really, really early Sunday morning-thank you time change! The only benefit to that was turning on the Food Network and catching a bit of The Barefoot Contessa. She was all about chicken Sunday morning, roasting it, making sandwiches from it and also a curried chicken salad. I watched that and thought...that would be easy to make vegetarian!
Curry Tofu Salad:
1 small block of extra firm tofu
2 stalks celery, sliced
1/4 red onion, finely diced
1/2 cup veganaise
1 lemon
1/2 teaspoon curry
1/2 teaspoon cardamom
1/2 teaspoon tumeric
1/4 cup raisins
Drain the tofu, I lined my colander with a paper towel, put the tofu in, covered it with a small plate and then weighed that down with a full tea kettle. When it is drained well, slice it into bite sized pieces.
In a medium sized bowl add the veganaise and the juice from the lemon. Mix in the spices, the celery and the onion and stir well. Stir in the drained and sliced tofu and sprinkle with the raisins. Cover and set aside in the refrigerator, I left mine over night so the tofu really tasted like the spices. Serve stuffed in a pita bread or on a bed of cabbage leaves.
Oh, I am totally making this, but perhaps with chicken ;)
ReplyDeleteIt would be good with chicken, and a really easy way to use up leftover roasted chicken.
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